This Apple & Walnut Salad recipe is from Earth to Table Every Day by Jeff Crump & Bettina Schormann. Now available!
Whiskey, Peaches and Cream
- 6 to 8 peaches (about 1lb), thinly sliced
- 3 tbsp granulated sugar
- 2 tbsp whiskey (your favourite variety)
- 1 vanilla bean, split lengthwise and seeds scraped out
In a bowl, gently toss peaches, sugar, whiskey and vanilla seeds until peaches are coated. Cover and refrigerate for a least 1 hour or overnight to draw out as much juice as possible.
The sugar will help draw the natural juices out of the peaches, creating the sauce. The easiest way to serve these yummy peaches is over your favourite ice cream or topped with unsweetened crème fraîche. Alternatively, you could make Whiskey Peach Shortcakes by substituting these peaches for the strawberries.